With even more jasmine rice in my pantry, I wanted to use it in a unique, Turkish-inspired way.
Prep Time: 40 minutes
- 1 white onion, chopped
- 1 hot green pepper, diced
- 2 tbsp extra-virgin olive oil
- 1 cup jasmine rice, uncooked
- salt & pepper
- 1/4 cup currants
- 6 green bell peppers
- 2 tbsp tomato paste
- 1 tomato, sliced
- Extra veggies — hot green pepper, zucchini, tomato — for sauce (optional)
*Note: In the outline below, I only make 4 servings, but there was enough rice to make 6.
Begin by chopping the onion. Slice the hot green pepper length-wise and remove the seeds and inside skin and then dice it.
Sautee the onions and pepper with olive oil in a medium-sized saucepan on medium-high heat until the onion softens a bit â€“ about 2 minutes.
Add the jasmine rice and stir for approximately one minute.
Once the onions have become transparent, put in the currants, salt, and pepper.
Give the mixture a good stir and then add 3 cups water.
Cover the pot and let simmer until the rice has absorbed all the water; however, the rice wonâ€™t seem completely finished, since itâ€™ll go through some more cooking later when stuffed into the peppers.
Speaking of peppers, itâ€™s time to prep them.
Simply cut off the top of the bell pepper, about 1 inch from the top in order to preserve the cap. remove the seeds and â€œfleshâ€ inside each pepper.
Now stuff â€˜em until full, but not burgeoning.
In a small pot (that is small enough to hug the peppers so that they are able to stand up straight when places side-by-side), add about 2 cups of water and 2 tbsp of tomato paste and stir together on medium-low heat. When you put the peppers into the pot, you donâ€™t want the water to exceed going 3/4 up the height of the pepper.
Since my peppers tend to fall over when I try to place them upright in the pot, I like to add other things to the mix to help them hold their balance. In addition to pouring in the leftover rice, I also like to add hot peppers, tomatoes, and sometimes zucchini, depending on how much space I need to fill.
Atop each, upright-standing stuffed pepper, place a tomato slice.
Cap each one offâ€¦
Cover and let simmer on low or medium-low for approximately 30 minutes, keeping pace with the tenderness of the pepper.
The house is going to smell pretty unbelievable. And then this happens:
Serve with the sauce and other vegetables that were thrown in there. Garnish with parsley or mint. Generally, this dish is served cold, but I don’t really have the delayed appetite for that.